Fruit juices are considered as the most consumed non-alcoholic beverages throughout the world to all age groups. In general, microbial growth in fruit juices is prohibited by using preservatives and also through other environmental factors during production. Still, there are several reports of illnesses due to the food borne diseases associated with the consumption of fruit juices at several places around the globe. So, from the point of view of public health, it is quite important to assess the microbiological quality of both fresh and commercially packed fruit juices available for the consumers. Present investigation attempted to resolve the microbiological attributes of the fruit juices collected from different areas around Jessore city. Ten fresh fruit juices and ten commercially packed fruit juices were collected. Standard plate count techniques were followed to assess total viable count (TVC), total coliform count (TCC) and total staphylococcal count (TSC) on different culture media. Samples were found to harbor viable bacteria within the range between 103-108 cfu/ml. 19 samples exhibited the presence of staphylococcai. Total coliforms were detected in 17 samples within the range of 10 3 -10 6 cfu/ml which